Berlin Country Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 850 g rye flour, type 1150
- 100 g wheat flour, type 550
- 150 g sourdouh, (liquid natural rye sourdouh)
- 1 tablespoon sugar
- 20 g salt
- 1 cube yeast
- 700 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Makes 2 loaves of 850 g each
- Knead all ingredients with the kneading machine or hand mixer to form a smooth dough. Cover the dough and let it rest in a warm place for about 20 minutes.
- Then divide into two equal pieces, shape each piece of dough into an elongated loaf and roll it in rye flour. Place in floured bread baskets or on a baking sheet lined with baking paper. Cover and let rise in a warm place for about 40 minutes.
- Preheat the oven to 240 ° and bake for 10 minutes on the lower rack, then switch down to 210 ° and bake for another 40 minutes.
- After baking, leave the bread on a rack.
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